INGREDIENTS
1/2 c cherry or grape tomatoes
1 tablespoon extra-virgin olive oil
1 (1 oz.) of feta (cut 1 8oz block into 8 equal sections)
3 oz. pasta
1 pinch garlic powder
1 pinch Kosher salt
1 pinch crushed red pepper flakes
DIRECTIONS
- Preheat oven to 400°. In a ramekin dish, combine tomatoes, salt, garlic powder, and red pepper flakes and toss to combine.
- Place feta into center of tomato mixture and drizzle with 1 tablespoon oil. Scatter thyme sprigs over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve 1 tablespoon pasta water per mini pasta before draining.
- Add 3 oz cooked pasta, reserved pasta water, and stir until combined.